Earticle

초록

영어

This study aimed to investigate the biological activities and amino acid content in the mixtures of roasted edible mushrooms (Pleurotus ostreatus, and Lentinula edodes) and grain additives (oat and brown rice) obtained under different extraction conditions for the development of mushroom tea. The total amount of polyphenol and β-glucan in edible mushrooms was increased with the roasting treatment compared to that observed with the air-drying treatment. In addition, DPPH radical scavenging activity and the amount of all amino acid components, including glutamic acid (Glu), were higher in the oat extracts than those observed in the brown rice. The biological activities and nutrient content were examined based on extraction temperatures and thetime required to obtain the mixtures of edible mushrooms and grain additives. The extract of a 1:1 mixture of L. edodes + oat (LE+O) obtained at 100oC, 3 min showed high DPPH radical scavenging activity (33.5%), and the extract of 3:1 mixture of P. ostreatus + brown rice (PO+B) obtained at 100oC, 3 min showed high nitrite scavenging activity (49.9%). The total polyphenol content of the extract of 3:1 mixture of P. ostreatus + brown rice (PO+B) was the highest when obtained at 16.2 mg GAE/g and+ brown rice (PO+B) was the highest when obtained at 16.2 mg GAE/g and 70oC, 10 min . The essential amino acid content was higher in the 1:1 mixing ratio of P. ostreatus + oat (PO+O) and P. ostreatus + brown rice (PO+B) and 3:1 mixing ratio. L. edodes + oat (LE+O) and L. edodes + brown rice (LE+B) compared to that observed in other mixing ratios.

목차

ABSTRACT
서론
재료 및 방법
시험재료
열풍건조 및 로스팅 처리
추출용매별 분석용 시료 제조
DPPH 라디컬 소거능(DPPH radical-scavenging activity)
아질산염 소거능(Nitrite-scavenging activity)
총 폴리페놀 함량(Total polyphenol contents)
베타글루칸 함량분석(β-glucan contents)
아미노산 분석 시료조제
HPLC에 의한 아미노산 성분 분석
결과 및 고찰
식용버섯류의 로스팅 처리에 따른 생리활성 변화
로스팅 곡물첨가물 생리활성 분석
식용버섯과 곡물첨가물의 아미노산 성분함량 분석
곡물첨가 버섯차의 추출온도 및 추출시간별 DPPH 라디컬 소거활성
곡물첨가 버섯차의 추출온도 및 추출시간별 아질산염소거능
곡물첨가 버섯차의 추출온도 및 추출시간별 총 폴리페놀 함량
곡물첨가 버섯차의 추출온도 및 추출시간별 베타글루칸함량
느타리와 곡물첨가물의 혼합비율별 아미노산 성분함량변화
표고와 곡물첨가물의 혼합비율별 아미노산 성분함량 변화
적요
REFERENCES

저자

• 안기홍 [ Gi-Hong An | 농촌진흥청 국립원예특작과학원 인삼특작부 버섯과 ]
• 한재구 [ Jae-Gu Han | 농촌진흥청 국립원예특작과학원 인삼특작부 버섯과 ]
• 김옥태 [ Ok-Tae Kim | 농촌진흥청 국립원예특작과학원 인삼특작부 버섯과 ]
• 조재한 [ Jae-Han Cho | 농촌진흥청 국립원예특작과학원 인삼특작부 버섯과 ] Corresponding Author

참고문헌